Irish pub salad

Yield: 1 Servings

Measure Ingredient
½ cup Regular or low-fat mayonnaise
2 tablespoons Malt vinegar or white wine vinegar
2 teaspoons Chopped fresh tarragon or 3/4 teaspoon dried
1 teaspoon Whole grain dijon mustard
2 teaspoons Water; up to 3
4 cups Torn boston or bibb lettuce
4 cups Selected salad bar ingredients (such as; sliced pickled beets, cucumber, diced tomatoes, chopped celery, shredded cabbage and sliced onions)
2 \N Hard-boiled eggs; peeled, sliced
4 ounces Cheddar and/or blue cheese; cut into wedges

Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing to taste with salt and pepper.

Arrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard-boiled eggs.

Drizzle dressing over salad. Place cheese wedges at ends of platter and serve.

2 Servings; Can be doubled Bon Appétit Notes: Welcome to the Irish gal from Carrickfergus. Tangy Irish cheddar or Cashel, an Irish blue cheese, is ideal for this typical main-course pub salad; you can substitute English cheddar or French Roquefort. Thick slices of buttered soda bread and some raisin tarts could round out the menu.

Posted to recipelu-digest Volume 01 Number 630 by SuzyWert@... on Jan 29, 1998

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